Tofu-vegetable pot pie

Ingredients

Quantity		Ingredient
1	cup	Apple juice or white wine
1	cup	Onion; sliced
2		Garlic cloves; minced
2	cups	Zucchini; sliced
2		Red bell peppers; seeded and chopped
2		Green bell peppers; seeded and chopped
1	cup	Carrots; sliced
1	cup	Swiss chard; chopped
1	cup	Corn, frozen
½	cup	Peas, frozen
4	ounces	Tofu, firm; cubed
		Salt and pepper to taste
½	teaspoon	Thyme
¼	teaspoon	Cayenne
		Basic Biscuit Crust

Directions

Preheat oven to 350 degrees. Coat an 8-cup casserole dish with vegetable spray.

In a heavy pan over medium-high heat, heat juice or wine until simmering; add onion and garlic. Cook, stirring, 3 minutes. Add zucchini, peppers and carrots; cover and cook 5 minutes. Add chard, corn, peas and tofu; cook, uncovered, 2 minutes. Remove from heat and season with salt, pepper, thyme and cayenne.

Pour into prepared casserole dish. Top with Basic Biscuit Crust. Do not seal edges. Bake 30 to 40 minutes, or until crust is golden brown. Serves 8.

Per serving: 224 cal; 7 g prot; 4 g fat; 38 g carb; 8 mg chol; 444 mg sod; 4 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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